Cranberry Coffee Cake (Video)
This cranberry coffee cake, also called cranberry bliss coffee cake, is a soft, buttery cake loaded with cranberries and white chocolate, topped with a tangy cream cheese frosting. It tastes like the Starbucks Cranberry Bliss Bar in cake form, and it’s a family favorite at our house. Let me show you how.
I started baking this years ago because my family could not get enough of the Starbucks bars. If you love those flavors, my copycat Starbucks cranberry bliss bars are the bar version, and my blueberry scones and raspberry scones with white chocolate are just as good with morning coffee. The video is right above the step-by-step.
Cranberry Coffee Cake Recipe
This is the cranberry bliss bar turned into a one-bowl cake: a tender buttermilk batter full of white chocolate chips and soaked dried cranberries, a tangy orange cream cheese frosting, and a white chocolate zigzag on top. It was the recipe behind my very first video, and I still bake it every holiday season.
Why you’ll Love this Cranberry Coffee Cake
It has everything I love about the bars, in a cake I can set out for breakfast.
- Tart, sweet, and creamy – chewy cranberries cut through the white chocolate and the tangy cream cheese frosting, so every bite has something to balance the sweetness.
- Just a bowl and a whisk – the batter uses melted butter, so there’s no mixer and no creaming butter and sugar.
- Pretty enough for holiday guests – a scatter of cranberries and a zigzag of white chocolate on top take about 5 minutes and no special skill.
- Ready before breakfast – bake it the night before, and it stays soft in the fridge for up to 4 days.
Ingredients for Cranberry Coffee Cake
You need just a few ingredients. Soak the dried cranberries first, then add everything else to the bowl. Amounts are in the recipe card at the bottom.
Cranberry Coffee Cake Batter
- Eggs: they hold the cake together and help it rise. Room-temperature eggs blend smoothly into the melted butter, while cold ones clump into little lumps.
- Granulated sugar: it sweetens the cake and keeps the crumb soft, because sugar holds onto moisture as it bakes.
- Vanilla extract: it rounds out the white chocolate. I use pure vanilla, not imitation.
- All-purpose flour: it gives the cake its structure. I use only a little, which keeps this cake tender and moist.
- Baking powder and baking soda: both help the cake rise. The baking soda also reacts with the tangy buttermilk, which gives the top a nice golden color.
- Kosher salt: a small pinch sharpens the sweetness and makes the white chocolate taste like more. I use Morton kosher.
- Ground ginger: a little warm spice that makes it taste like the Starbucks bars. The card gives a range, so you can go stronger if you love ginger.
- Butter: melted butter coats the flour, which keeps the crumb tender. Salted or unsalted both work here.
- Buttermilk or sour cream: the acid makes the cake tender and adds a light tang. Sour cream bakes up a little richer and denser.
- White chocolate chips: they stay as soft, sweet pockets in the cake. Any brand of chips works in the batter.
- Dried cranberries: sweetened dried cranberries, like Craisins, add tart, chewy bites. Fresh ones are untested here, so see the FAQ below before swapping.
Cream Cheese Frosting for Cranberry Coffee Cake
- Cream cheese: full-fat brick cream cheese, softened at room temperature. Spreadable tub cream cheese has more water and makes a runny frosting.
- Powdered sugar: it sweetens and thickens the frosting. It dissolves right away, so the frosting stays smooth instead of gritty.
- Vanilla extract: the same pure vanilla as in the cake.
- Orange extract or orange zest: a little orange brightens the cranberries. Zest tastes fresher, and extract is quicker.
Cranberry Bliss Topping
- White chocolate: melted for the zigzag drizzle. Real white chocolate, like Callebaut white chocolate, melts smoother and thinner than chips.
- Dried cranberries: scattered over the frosting for color and a tart bite.
Watch Marina Make This Cranberry Coffee Cake
This was the very first recipe video I ever made, and it shows every step below.
How to Make Cranberry Coffee Cake
Step-by-step, and the video above shows every step. The cranberries in this cake stay plump and juicy, and that comes down to how I treat them before they go into the batter. Soak the cranberries, bake the cake, and then frost and decorate it once it’s completely cool.
How to Make the Cranberry Coffee Cake Batter
Everything goes into one bowl. Take the eggs, buttermilk, and cream cheese out of the fridge while the cranberries soak.
- Soak all the dried cranberries in warm water for 20 minutes, both the batter and the topping ones, then drain and pat them very dry.
Why soak the cranberries?
Dried cranberries pull moisture out of the batter as the cake bakes, so the cake around them turns dry and the cranberries turn hard. Soaked ones come out plump and juicy. Pat them very dry with a towel, or the extra water leaves wet streaks in the cake.Can I skip the soak?
Yes. Freshly bought dried cranberries are usually plump enough to go in as they are. The cake is better if you soak them, though, so I always do. - Heat the oven to 350°F with a rack in the middle, and grease a 9-inch square pan with nonstick spray, or butter and flour it. Or line it with parchment, leaving an overhang on two sides. Cleanup is easier, and you can lift the whole cake out of the pan to cut it.
Lower the heat if your pan is glass or dark metal
If your pan is glass or dark nonstick, bake at 325°F instead. Both hold more heat than a light metal pan, so the edges brown before the center is done. A 10-inch round pan works too. - Whisk the room-temperature eggs, sugar, salt, and vanilla together in a large bowl until combined.
- Whisk the flour, baking soda, baking powder, and ginger into the egg mixture, just until no dry flour shows.
- Whisk in the melted butter, then the buttermilk or sour cream, until the batter is smooth. The butter should be warm, not hot, so it doesn’t start to cook the eggs.
- Toss the cranberries and white chocolate chips with a spoonful of flour, then fold them into the batter with a spatula. The flour coating keeps them from sinking to the bottom while the cake bakes.
- Pour the batter into the prepared pan and spread it evenly to the corners with the spatula. The batter is thick, so it won’t level itself.
- Bake the cranberry coffee cake at 350°F for 35 to 40 minutes, OR until a toothpick in the center comes out clean.
How do I know the cake is done?
A toothpick in the center comes out clean or with a few dry crumbs, and the top springs back when you press it lightly. With an instant-read thermometer, the center reads about 200°F. Poke next to a white chocolate chip, not into one, since melted chocolate looks like wet batter. - Cool the cake completely in the pan, about 1 hour. A warm cake melts the frosting.
How to Make the Cream Cheese Frosting
Make the frosting while the cake bakes and cools, and set it aside on the counter. It takes two minutes, and it spreads best at room temperature.
- Whisk the soft cream cheese with the powdered sugar, vanilla, and orange extract or zest until smooth. The cream cheese must be soft, or the frosting stays lumpy.
My frosting is lumpy.
The cream cheese was still cold. Let the bowl sit at room temperature for 15 to 20 minutes, then whisk again. The lumps melt away once the cream cheese softens.
How to Decorate Cranberry Bliss Coffee Cake
Frost it, add the cranberries, then finish with the white chocolate drizzle.
- Spread the frosting over the cooled cake, then scatter the rest of the cranberries on top.
- Melt the white chocolate in a zip-top bag in the microwave, 15 seconds at a time, massaging the bag between bursts. Stop heating when about three-quarters of the chips have melted, and keep massaging the bag until the rest melt in the residual heat. White chocolate scorches fast, and that last bit of heat is what makes it seize. Snip a small corner off the bag and zigzag it over the cake.
My white chocolate turned thick and grainy.
It got too hot. White chocolate scorches at a lower heat than dark chocolate, and once it turns grainy it won’t go smooth again. Start over with fresh chocolate, and melt it at half power if your microwave has it. - Let the chocolate set for 30 minutes to 1 hour, then cut the cake into squares.
Marina’s Pro Tips for theBest Cranberry Coffee Cake
These are the habits that keep this cake soft and the frosting smooth.
- Room-temperature eggs and cream cheese – cold eggs make the melted butter clump, and cold cream cheese never whisks smooth.
- Whisk just until smooth – this batter is thin and comes together fast, and extra whisking makes the cake tough and rubbery.
- Frost it completely cool – even a slightly warm cake melts cream cheese frosting, and it slides right off.
- Chill before cutting – 30 minutes in the fridge firms up the frosting, so you get clean squares instead of smeared ones.
- Doubling? Hold back some leavener – keep the first batch of baking powder and soda in full and add three quarters for the second, then bake it in a 9×13 pan. A full double makes the cake rise more than it should.
How to Serve Cranberry Coffee Cake
Cut it into squares and serve it with coffee or tea for breakfast, brunch, or dessert. It makes a great Christmas morning breakfast, because it’s ready and waiting in the fridge. For the rest of your holiday table, see my Christmas menu ideas.
Make-Ahead Cranberry Coffee Cake
This is the cake I would make for Christmas morning. Bake it the evening before, or even a day or two ahead, and it stays perfectly moist. The cream cheese frosting seals the top, and the cranberries keep giving off moisture into the crumb, so it does not dry out.
The night before: bake, frost, and decorate the cake, then cover it and keep it in the fridge. It’s ready to slice in the morning.
Up to 2 days ahead: bake the cake, wrap it well, and keep it at room temperature. Frost and decorate it the day you serve it.
Several days ahead: keep it covered in the fridge. Bring it to room temperature before serving.
How to Store Cranberry Coffee Cake
Fridge: keep the frosted cake covered for up to 4 days. The cream cheese frosting needs the fridge.
Room temperature: the frosted cake is fine out for up to 2 hours, so set it out for serving and then put it back.
Freezer: wrap the unfrosted cake well and freeze it for up to 3 months. Thaw it in the fridge overnight, then frost it.
To serve: let cold squares sit out for about 20 minutes, so the cake softens and the flavors come through.
Here are the questions I get most about this cake.
Cranberry Coffee Cake FAQ
Why is my Cranberry Coffee Cake dry?
The two usual causes are baking it too long and skipping the soak. Start checking at 35 minutes, since ovens vary. Unsoaked dried cranberries also pull moisture out of the cake as it bakes.
Why is my Cream Cheese Frosting runny?
It’s usually tub cream cheese, which has more water than the brick kind, or a cake that was still warm. Chill the frosting for 20 minutes to firm it up, and use full-fat brick cream cheese next time.
Why is it called coffee cake if there’s no coffee in it?
The name comes from when you eat it, not what’s in it. Coffee cake is a cake made to go with a cup of coffee, the same way tea cakes go with tea.
Is this the same as a Starbucks Cranberry Bliss Bar?
It has the same flavors, but it’s a softer, cake-like texture instead of a dense blondie. For the bar version, make my copycat Starbucks cranberry bliss bars.
Can I use fresh or frozen cranberries?
I’ve only tested this cake with dried cranberries, so I can’t promise. Readers ask about fresh ones every year, and my best guess is that they would work with the amount cut back, since fresh cranberries are much more tart and give off juice as they bake. If you try it, skip the soak and toss them in a spoonful of flour so they don’t sink. Let me know how it goes in the comments!
Can I bake Cranberry Coffee Cake in a 9×13 pan?
Yes, double the recipe and bake it in a 9×13 pan. Don’t double the baking powder and baking soda all the way (the recipe card notes show the amounts), and go by the toothpick test, since it takes longer to bake.
More Coffee Cakes to Try
If you love a cake with your morning coffee, these are my other favorites.
Made this recipe?
Please leave a ⭐⭐⭐⭐⭐ star rating and a comment below.
It helps other readers find it, and I love reading every single one.
Cranberry Coffee Cake
Cranberry coffee cake with white chocolate, tangy cream cheese frosting and a white chocolate drizzle, like a Starbucks Cranberry Bliss Bar in cake form.
Ingredients
Cranberry Coffee Cake Batter
- 2 large (100 g) eggs room temperature
- 1 cup (200 g) granulated sugar
- ¼ tsp (2 g) kosher salt I use Morton
- 2 tsp (10 ml) vanilla extract
- 1 cup (150 g) all-purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground ginger or up to 1 tsp for more ginger flavor
- ½ cup (113 g) butter melted, then cooled until warm
- ½ cup (120 ml) buttermilk room temperature, or use the sour cream below
- ½ cup (120 g) sour cream instead of the buttermilk
- 1 Tbsp (8 g) all-purpose flour for tossing the mix-ins
- ¾ cup (128 g) white chocolate chips
- ¾ cup (90 g) dried cranberries soaked, drained and patted dry (Note 1)
Cream Cheese Frosting for Cranberry Coffee Cake
- 8 oz (227 g) cream cheese full-fat brick, softened
- ½ cup (60 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- ½ tsp orange extract or the orange zest below
- ½ orange zested, instead of the orange extract
Cranberry Bliss Topping
- 2 Tbsp (21 g) white chocolate chips or chopped white chocolate, for melting
- ⅔ cup (80 g) dried cranberries soaked, drained and patted dry
Instructions
How to Make the Cranberry Coffee Cake Batter
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Soak the cranberries: cover all the dried cranberries (for the batter and the topping) with warm water for 20 minutes. Drain and pat them very dry with a towel. (Note 1)
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Heat the oven: 350°F with a rack in the middle. Grease a 9-inch square pan with nonstick spray, or butter and flour it. Or line it with parchment, with an overhang on two sides, for easy cleanup and to lift the cake out for cutting. (Note 2)
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Whisk the eggs: in a large bowl, whisk 2 large eggs, 1 cup granulated sugar, ¼ tsp kosher salt and 2 tsp vanilla extract until combined.
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Add the dry ingredients: to the egg mixture, add 1 cup all-purpose flour, ¼ tsp baking soda, ½ tsp baking powder and ½ tsp ground ginger. Whisk just until no dry flour shows. Do not overmix.
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Add the butter: whisk in ½ cup butter until smooth, then whisk in ½ cup buttermilk (or the sour cream). The butter should be warm, not hot.
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Toss and fold in the mix-ins: toss ¾ cup dried cranberries and ¾ cup white chocolate chips with 1 Tbsp all-purpose flour, then fold them into the batter with a spatula. The flour coating keeps them from sinking.
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Pour the batter into the prepared pan: spread it evenly to the corners. The batter is thick and will not level itself.
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Bake: 35 to 40 minutes, OR until a toothpick in the center comes out clean.
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Cool completely: let the cake cool in the pan, about 1 hour. Frost only a completely cool cake.
How to Make the Cream Cheese Frosting
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Whisk the frosting: while the cake bakes and cools, whisk 8 oz cream cheese, ½ cup powdered sugar, 1 tsp vanilla extract and ½ tsp orange extract (or the orange zest) in a bowl until smooth. Set it aside on the counter. The cream cheese must be soft, or the frosting stays lumpy.
How to Decorate Cranberry Bliss Coffee Cake
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Frost: spread the frosting over the cooled cake, then scatter ⅔ cup dried cranberries over the top.
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Drizzle: put 2 Tbsp white chocolate chips in a zip-top bag and microwave 15 seconds at a time, massaging the bag between bursts. Stop heating when about three-quarters have melted and massage until the rest melt in the residual heat, or it seizes. Snip a small corner and zigzag it over the cake. (Note 6)
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Set and slice: let the chocolate set 30 minutes to 1 hour. For the cleanest squares, chill the cake 30 minutes, then cut into 9 squares.
Recipe Notes
- Cranberries: soak the batter and topping cranberries together. Pat them very dry, or the extra water leaves wet streaks in the cake. Fresh cranberries are untested in this cake; if you try them, use less, skip the soak, and toss them in a spoonful of flour so they do not sink.
- Pan: I bake it in a 9-inch square pan. A 10-inch round pan works too. Lining the pan with parchment, with an overhang on two sides, lets you lift the whole cake out and cut it on a board. If your pan is glass or dark metal, bake at 325°F, since both brown the edges before the center is done.
- Room temperature: take the eggs, buttermilk and cream cheese out of the fridge 30 to 60 minutes ahead. Cold eggs firm up the melted butter into small lumps.
- Mixing: stop whisking as soon as the flour disappears. Extra whisking makes the cake tough.
- Frosting: frost only a completely cool cake. A warm cake melts cream cheese frosting and it slides off.
- White chocolate: the chips keep melting after the microwave stops, so pull the bag out at three-quarters melted and massage the rest smooth. Half power helps if your microwave has it. If it turns thick and grainy, it overheated; start over with fresh chocolate. Real white chocolate, like Callebaut white chocolate, melts smoother than chips for the drizzle.
- Doubling: bake it in a 9x13 pan. Changing the servings multiplies every amount straight across, but the leaveners should not double all the way. The first batch worth goes in whole and the second at three quarters, so the baking powder becomes about ⅞ tsp (not 1 tsp) and the baking soda a scant ½ tsp (not ½ tsp). Go by the toothpick test, since the time will be longer.
- Storage: keep the frosted cake covered in the fridge for up to 4 days. Frosted cake should not sit out more than 2 hours. The unfrosted cake freezes, wrapped well, for up to 3 months.
- Make ahead: bake and frost it the day before. Or bake the cake up to 2 days ahead, keep it wrapped at room temperature, and frost it the morning you serve it.
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I first shared this cranberry coffee cake in 2017, and it’s the recipe behind my very first video. In October 2026 I rewrote the post with tap-to-open tips under the steps, a fix for lumpy frosting, make-ahead and freezer notes, and a new recipe card with metric measurements.
Marina | Let the Baking Begin
Can I use fresh cranberry in this recipe?
In the instructions for the frosting no.1 says zest from a lemon. That should be zest from an orange, correct? This looks delicious!
Yes, zest of an orange))
Can’t wait to try this recipe. Looks easy and delicious!
I haven’t made this yet. But I will sub the white chocolate with orange zest and orange juice.
wondering if this can be frozen before frosting, made a week in advance?
Yes.
Would fresh cranberries work in this recipe?
This is so yummy!! I had to suppliment the regular flour with my favorite gluten free flour (Namaste – Costco find). Turned out perfect. Will make this on the regular! So lovely & fluffy for the holiday season. For those stating the cranberries fall to the bottom: I soaked as in recipe, patted dry then dusted with flour to make them suspend in the batter. (Old bakers trick) You do this with nuts, fruit and chips of all varieties. I checked the cake when I smelled it cooking about 27min in. It was almost done. Pulled it at 29min. I always check approx 10 before recipe says as all of our ovens are different. Hope this helps some wanting to try this amazing cake!!
My cake was very short compared to yours. If I try this again I’m going to use a smaller baking tray. Or I might increase the ingredients as my batter seemed very tiny. Maybe because American measurements are different I’m not sure. I wish the recipe had metric measurements as well as American measurements.
Apart from being short, it tasted great. (I reduced the amount of sugar)
Turned out perfect. Was gone in two days!
Getting ready to make another batch this week.
This is such a great cake recipe!
Thanks!!!
My recipe doesn’t have a video. Is there any other places I may view it?
Has anyone tried fresh cranberries?
Loved this coffee cake recipe! I did it in a spring form pan so it could have a pretty presentation on a cake stand for my DIL’s new years birthday brunch. It was a big hit
All the cranberries stuck to the bottom and cake would not come out of the pan. Seems like too much butter as was greasy.
Sounds like some of the ingredients were missed or were measured wrong. Could that be the case?
I do not see a video for this recipe. Thanks
Wow! I first saw your recipe a couple of weeks ago when i searched for a recipe using fresh cranberries. It looked so appealing to me, i ordered some dried ones just to make this! I have to say it was probably one of the best coffeecakes I’ve ever made/eaten…and I’m a baker! Usually i don’t much care for white chocolate… But the mix of white chocolate and cranberries in the cake paired with the cream cheese layer on the top was incredible! I was rushing a bit and forgot to soak the cranberries! I didn’t use the white chocolate drizzle or add the additional cranberries on the top. I shared some with my kids and hubby, but I ate most of it and I’m not sorry! lol i’m already planning to make it again for our weekend get together at my moms. Thank you so much. I would recommend this to anyone who enjoys a scrumptious coffee cake with their coffee/tea
Cranberry all sunk to the bottom
I just found this on Pinterest, can’t wait to try it. Sounds delish.
Hope you love it, Danijela!
The cake was a great texture and my family loved it, however I found it insanely sweet. I didn’t even add any of the extra toppings and it was still too sweet. Next time I’ll try adjusting to at least half the amount of sugar.
Can I use fresh cranberries?
I haven’t tested this recipe with fresh cranberries, so I can not tell you for sure. But if I had to guess I would say, yes. Although, not sure how much would be the perfect amount for this recipe.
OH MY are these delicious. I made these for my friend and gave my family a slice I told them they can’t have no more it’s not for them! So I made a couple of alternatives, I didn’t have one cup brown sugar so used half cup. The cheese I used started turning all grainy for some reason so instead of using cream cheese I used soft cheese. To this I added two sprinkles of sugar , X3 spoons of both range and vanilla essence to get what I imagined the right flavour as well as half lemon. The cake is absolutely delicious it has the right tones of sweet and sourness , I’m already contemplating when to make the next one 😉
Thank you for sharing all of those substupiotions and that it worked. I’m sure it’s going to be very useful for someone who wants to try something similar.
Happy Holidays!
My cake is very short…..your photo makes the cake look at least 3 inches high. I feel that the 8×8 pan would make a nicer looking cake.
Thanks
Mary
The cake is supposed to be about 2-2.5 inches tall. If yours is not that height, something must’ve gone wrong 🙁
I baked the cake for 40 mins and although the cake tasted good, it was a little too dry and crumbly. Not sure if I should’ve used more sour cream than mentioned or just baked it for 30 mins.
Excellent recipe. This is the first time I tried white chocolate chips in a cake n mine weren’t of the best quality too. They did melt a little bit, but the taste was divine. Just did one change, used half a cup of sugar only n added some coffee liquid. Must say it came out really well. Will definitely try it for an upcoming GT
That’s awesome! Thank you for sharing your feedback!
FYI, The amount of vanilla, cranberries and white chocolate chips listed in the recipe directions DO NOT match the amounts listed in the list of ingredients….
Easy to make! Tasted really good. Used sour cream instead of buttermilk and it worked out perfectly. Will definitely make again!!
Thank you for your feedback and the star rating! So glad you liked it!
Made these this mornting.
Yummy!!!!
I had no cream cheese so I improvised.
I hope no one else in the house wants any. They are mine mine mine!!!!
Awesome! Thank you for sharing your feedback!
Have you or anyone reading this tried the recipe with fresh cranberries. It looks like a wonderful cake.
Hi MRina, If I use fresh frozen cranberries, do I need to soak them or just thaw them? I will do the cake for Christmas for our family gathering
Cheers
Hi Marina! I was making one of your recipes the other day , it was beef with caramelized onions and mushrooms which is absolutely delicious and I make it couple times a month! Anyways, on your short videos I saw this cranberry bliss coffee cake and it looked so simple and delicious that I had to give it a try:) so I made it today and it was gone in like two minutes!!! And everyone LOVED it! They wanted seconds, but it was already goneI think I’m gonna make another batch tomorrow, cuz I didn’t get enough… it was soooo good!!! It looks very festive and just melts in your mouth! This is definitely going to be one of my Christmas recipes:)
Thanks for your wonderful recipes! Will be back to get more:-)
How awesome! Thank you so, so much for taking the time to share your feedback! If you liked the coffee cake, do try the Cranberry Bliss Bars too 😀
Can’t wait to try it. One question… recipe calls for dried cranberries… are they the sweetened ones sold in produce section of supermarket or are they unsweetened?
Hi Susan,
I use sweetened dried cranberries.
Should I double the cake recipe and 1 1/2 the frosting for a 9×13 pan?
I would only increase it by half. Or you could just keep the portion the same and and slices will be thinner.
Delish!!!!
My 11 year old daughter made the cake today and it turned out fabulous. The recipe, instructions and video was very simple to follow. I didn’t have to help her with any of it. She even decorated it herself and it turned our beautiful and was delicious! We served it with coffee and tea for our guests and everyone raved and had seconds. This recipe will now be added to our frequently used recipes. Thank you!
Hi Natalie, that’s so great to hear! Thank you for sharing your feedback!
If I don’t have white chocolate, can I use sweetened condensed milk? Or just don’t add anything?
Thank you
Just don’t add anything.
The condensed milk wouldn’t work as a replacement.
It looks like you only used half a brick of cream cheese. Should we use a half our a whole for a 9 inch square baking pan.
Also, can this recipe be doubled for a 9 x 13 size baking dish?
Thanks!
Hi Marg,
I actually used the whole 8 oz, not half. I added half and forgot to turn the camera on when I added the other half. But when you’re seeing the final whipped cream cheese, that has the whole 8 oz.
Also, for a 9×13 I would only increase the proportions by half, not one more full recipe.
what a nice coffee cake it is. Thanks for sharing it with us. really great
Thank you Ravi!
Hi,
Can I make it the day ahead and place it in the fridge or is best eaten fresh?
Hi Ruslana,
This cake is good next day just as it is the first day. So yes, you can make it a day ahead. Just make sure that you follow the recipe and presoak your dried cranberries.
Thanks
Hi Marina. Looks yummy. As it was said before, vedio made your recipe easy and more encouraging. Great job. Thank you for doing it for us all. I know now what I am going to make for Xmas.
Thank you so much Lyudmilla!
HI marina
I’m making this right now and you missed the butter in the ingredients list.
Hi Olesya,
Oh boy, sorry about that! I just corrected it. At least I had it in the instructions lol.
I love that recipe. Can’t wait to make it. I love that you did a video. It’s so helpful and easy to follow the recipe that way. Thank you for all your wonderful recipe. Every recipe I tried was always a huge success!!!!!
Oh, thank you so much Natasha! Love hearing that!
Marina good job!
Thank you Alla!
Hi Marina. I really liked the video. The music reminded me of Japan. I liked the moment when you cut the cake – it looked very fluffy.
My kids also love to watch video recipes with me. They inspire them to bake!
Thank you Oksana!
Hi. I finally baked the cake. It turned out too sweet for me. And chocolate chips didnt melt inside (which is not the recipe’s drawback). I guess chips were not of the best quality. But I like the density and the taste of the cake – crumbly and buttery.
Hi Oksana,
Typically the white chocolates don’t melt but just kind of add the flavor into the cake, so it probably is not the quality but just usual white chocolate behavior not to melt.
In the future, if you make it again, you can reduce the amount of white chocolate in the cake part itself to reduce the sweetness.
Love, love, love your video!! You are a pro! My 10 year old was watching with me and she says “wow.” I asked her why she said that and she says, “she makes it look so easy!” I will definetly make this as soon as possible! Thank you for the video and please keep them coming. Videos make recipes come to life:))
Hi Marina,
Thank you so, so much! Tell your daughter that sometimes it does take a video, or a good visual to realize that baking really is easy!
Can’t wait to try this:)
It’s really good! Let me know how you like it once you make it, I would love to see it!